Menus at Satterfield's

Dinner Menu:

Sample Menu Below - View Current Satterfield’s Menu

Satterfield’s Restaurant Friday, July 21, 2017


*Fresh Shucked Wright’s Oysters (AL) 3 per oyster
Cocktail Sauce, Grated Horseradish, and Mignonette
*There are risks associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked.

Chilled Watermelon Soup 10
Sun Jewel Melon and Mint

Peach and Fig Salad 13
Petals From The Past Figs and Peaches, Arugula, Parmesan, Benton’s Country Ham, and Honey-Cider Vinaigrette

Heirloom Tomato Salad 14
Pink Brandy Wine, Purple Cherokee, Cucumbers, Corn, Bacon, and Green Goddess Dressing

Fried Green Tomatoes 15
Blue Crab Salad, Sieved Egg, and Tabasco Dressing

The Coddled Egg 16
Gulf Shrimp, Andouille Sausage, Poached Farm Egg, Watercress, and Grana Padano

Fritto Misto 17
Fried Gulf Oysters, Snapper, Shrimp, and Okra, with House Gribiche

Satterfield’s Charcuterie 18
Benton’s Country Ham, Sopressata, and Finocchiona, Marinated Olives, B&B Pickles, and Toasted Sourdough

Artisan Cheese Plate 15
Mahon (Spain), Manchego (Spain), Sweet Grass Dairy Thomasville Tomme (GA), and Great Hill Blue (MA) with Candied Pecans, Apple, Peach Compote, and Raisin-Walnut Toast

Pan Roasted Gulf Red Snapper 32
Farmer’s Market Succotash of Pinkeye Peas, Okra, Yellow Squash, Tomatoes, Corn, and Basil

Seared Sea Scallops 31
“Creamed” Corn, Bacon, Peppers, and Baby Kale

Fudge Family Farms Pork Chop 27
Grit Pavé, Spiced Peaches, Blistered Okra, and Ancho Chili Sauce

Oven Roasted Joyce Farms Chicken 27
Fingerling Potatoes, Cipollini Onions, Pancetta, Sage, and Caramelized Onion Sauce

Jurgielewicz Farm Duck Breast 30
Sweet Potato Purée, Blackberries, and Snow’s Bend Beets and Carrots

Hickory Grilled Hereford Beef Filet 39
Potato-Scallion Cake, Collard Greens, Mushrooms, and Red Wine Sauce

À la Carte
Herb Roasted Fingerling Potatoes 6 Add Truffle Oil 3 Collard Greens 6

Substitutions are Politely Declined for Parties of Seven or More
**Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs, May increase Your Risk of Food Borne Illness.

Becky Satterfield Executive Pastry Chef/Owner Tripp Mauldin Executive Chef

Satterfield’s Restaurant Desserts and Suggested Pairings
Satterfield’s Beignets with Sautéed Apples 6
and House Made Vanilla Bean Ice Cream
For Two 10
2012 Torbreck “The Bothie” Muscat Blanc, Borossa Valley 7.50

Vanilla Bean Crème Brûlée 8
with Pecan Sandie
Cossart Gordon 5yr Bual Maderia 8.00

Banana Pudding 8
Vanilla Bean Pastry Cream, House Made Vanilla Wafer, Swiss Meringue, and Brûléed Banana
’14 Inniskillin Icewine Vidal, Niagara Peninsula

Dark Chocolate Mousse Cake 8
with Milk Chocolate Kahlua Sauce
‘87 Don PX Gran Reserva 11.25

Peach Shortcake 7
Crème Fraîche Biscuit, Peach Compote, and Honey Ice Cream
NV Graham’s Six Grapes 6.00

Artisan Cheese Plate 15
Mahon (Spain), Manchego (Spain), Sweet Grass Dairy Thomasville Tomme (GA), and Great Hill Blue (MA) with Candied Pecans, Apple, Peach Compote,
and Raisin-Walnut Toast
2012 Château La Riviere Sauternes, Bordeaux

Royal Cup Tea & Coffee
Brewed Coffee
3.00 Cafe Sumatra, Avila Decaf 4.00 Espresso, Cappuccino
French Press
H. C. Valentine Coffee Company Signature Blend Organic Inca Decaf Blend
8.75 Grande Press 6.25 Petite Press
Mighty Leaf Hot Teas
Caffeine: Bombay Chai, Organic Breakfast, and Earl Grey Organic
Light Caffeine: Organic Green Dragon, and Marrakesh Mint
Caffeine Free: Chamomile Citrus 3.00

Becky Satterfield
Executive Pastry Chef/Owner
Brittany Garrigus Chef de Pâtisserie